Nothing screams “super quick” and “super flavoursome” quite like bruschetta. Rubbing the toasted bread with roasted garlic helps impart a ton of flavour into your tiny toasts, before they are topped with tomatoes, onion, and juicy lamb rump for the ultimate simple dinner!
Lamb Rump Bruschetta
Lamb Rump Bruschetta
with balsamic reduction & fresh tomato
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 45 minutes
Ingredients:
- Balsamic Reduction
- Free-range Lamb Rump
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Red Onion
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Tinfoil
FRAGRANT GARLIC
Preheat the oven to 200°C. Place the whole, unpeeled garlic clove in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Garlic Clove - 1
Free-range Lamb Rump - 160g
Sourdough Baguette - 1
Tomato - 1
Red Onion - 1
Green Leaves - 20g
Italian-style Hard Cheese - 25g
Balsamic Reduction - 15ml
FRAGRANT GARLIC
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Garlic Clove - 1
Free-range Lamb Rump - 320g
Sourdough Baguettes - 2
Tomato - 1
Red Onion - 1
Green Leaves - 40g
Italian-style Hard Cheese - 50g
Balsamic Reduction - 30ml
FRAGRANT GARLIC
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Garlic Cloves - 2
Free-range Lamb Rump - 480g
Sourdough Baguettes - 3
Tomatoes - 2
Red Onion - 1
Green Leaves - 60g
Italian-style Hard Cheese - 75g
Balsamic Reduction - 45ml
FRAGRANT GARLIC
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Garlic Cloves - 2
Free-range Lamb Rump - 640g
Sourdough Baguettes - 4
Tomatoes - 2
Red Onion - 1
Green Leaves - 80g
Italian-style Hard Cheese - 100g
Balsamic Reduction - 60ml
Woolies Products in this dish
